Sweet Potato and Kale Salad with Roquefort

Method

1. 1. Roast the Sweet Potatoes:

   • Preheat your oven to 200°C (400°F).
   • In a large bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and black pepper.
   • Spread the sweet potatoes on a baking sheet in a single layer.
   • Roast them in the preheated oven for about 20-25 minutes or until they are tender and slightly crispy on the outside. Let them cool.

   2. Prepare the Dressing:

   • In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper. Set aside.

   3. Massage the Kale:

   • In a large salad bowl, place the chopped kale leaves. Drizzle a bit of olive oil and sprinkle a pinch of salt over them.
   • Massage the kale leaves with your hands for a few minutes until they become tender and slightly wilted.

   4. Assemble the Salad:

   • Add the cooled roasted sweet potatoes, crumbled Roquefort cheese, and chopped pecans or walnuts to the bowl with the massaged kale.

   5. Drizzle with Dressing:

   • Drizzle the prepared dressing over the salad ingredients.

   6. Toss and Serve:

   • Gently toss everything together until well combined and coated with the dressing.

   7. Enjoy:

   • Serve your Sweet Potato Kale Salad with Roquefort as a delicious and hearty salad.

   Pro Tips

   • Ensure the sweet potatoes are evenly coated with olive oil, salt, and pepper before roasting for the best flavor.
   • Massaging the kale leaves with a bit of olive oil and salt makes them more tender and palatable.
   • Customize your salad with additional toppings like dried cranberries or toasted pumpkin seeds for extra texture and flavor.
   • Drizzle extra dressing or sprinkle extra Roquefort cheese just before serving if desired.

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